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1
Preheat oven to 450 degrees F.
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2
Filling:
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3
Sift sugar, cornstarch and flour together into a medium bowl.
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4
Stir and combine with partially thawed strawberries.
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5
In a separate bowl, combine pie crust mix and cold strawberry nectar.
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6
Stir until a soft dough forms.
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7
Divide into 2 pieces, form into balls, and flatten into disks.
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8
On a lightly floured surface, roll 1 of the disks out to an 11-inch circle.
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9
Fold in half, place in a 9-inch pie plate, and unfold.
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10
Press into plate, but do not stretch.
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11
Trim dough 1/2-inch from edge of plate.
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12
Roll out second disk and fold in half.
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13
Pour filling into pastry-lined plate.
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14
Place top crust on top of filling and unfold.
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15
Press along rim to seal and trim edges.
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16
Press fork into edges or crimp to make decorative edge.
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17
Cut vent slits or punch center with small decorative cutter or knife.
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18
In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar.
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19
Brush atop crust and then sprinkle with sugar.
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20
Place pie on sheet pan* and place in oven.
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21
Bake for 10 minutes, then lower heat to 350 degrees F and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown.
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22
Cool completely before cutting.
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23
*TIP: preheat sheet pan in oven for crisper bottom crust.
